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Chimichangas

This Mexican chimichanga is loaded a vegetable filling of bell peppers and bottle gourd along with the hint of an egg.
Chef Ranveer Brar Chimichangas Recipe
Cuisine

- Fusion

Serves

- 1

Cooking Time

-08-10 min

Difficulty

- Medium

Preparation Time

- 10 min

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INGREDIENTS

  • FOR The Filling
  • 1 sliced onion
  • ½ green bell pepper juliennes
  • ½ red bell pepper juliennes
  • 1 peeled and sliced bottle gourd
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 6 to 7 jalapenos
  • 2 tsp chopped coriander
  • Black pepper powder to taste
  • salt to taste
  • FOR The Chimi changas
  • 1 tsp oil
  • 1 Roti
  • 1 tbsp grated Cheddar cheese 1 Beaten Egg
  • FOR Garnish
  • sour cream
  • parsley
  • grated Cheddar cheese

HOW TO PREPARE CHIMICHANGAS

  1. 1

    Finely slice the onion.
  2. 2

    Julienne red and green bell peppers.
  3. 3

    Finely chop the peeled bottle gourd.
  4. 4

    For the filling, heat oil in a pan.
  5. 5

    Add some cumin seeds.
  6. 6

    Saute the chopped onion.
  7. 7

    Add a pinch of salt.
  8. 8

    Add bell pepper juliennes to the pan.
  9. 9

    Add black pepper powder and jalapenos.
  10. 10

    When these vegetables are half cooked add chopped bottle gourd.
  11. 11

    Give a stir.
  12. 12

    Cover the pan and cook for 2 to 3 minutes.
  13. 13

    Add some chopped coriander to the filling.
  14. 14

    Heat oil in another pan.
  15. 15

    Roast the roti in the pan.
  16. 16

    Place the filling on the roti.
  17. 17

    Top with some grated cheddar cheese.
  18. 18

    Seal the sides of the roti with a beaten egg and carefully fold the roti.
  19. 19

    Chimichanga is ready.
  20. 20

    Serve it with some sour cream.
  21. 21

    Garnish with parsley leaves and grated cheddar cheese.
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